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Sauce Piquante Recipe

Sauce Piquante, meaning "spicy sauce" in French, is a delicious and versatile condiment that can add a burst of flavor to various dishes. This sauce has a rich history and has been enjoyed by food enthusiasts for centuries. It is believed to have originated in France, where it was commonly served with fish, seafood, and meat dishes.

The combination of vinegar, lemon juice, and various chopped ingredients gives Sauce Piquante its unique tangy and zesty flavor. This recipe calls for a pint of drawn butter, which provides a creamy base for the sauce. The addition of capers, pickles, and olives offers a delightful combination of briny and acidic notes, while the onion juice and cayenne pepper add a hint of spiciness. The result is a well-balanced sauce that enhances the taste of any dish it accompanies.

To prepare Sauce Piquante, follow these simple steps:

Ingredients:
- 1 pint (2 cups) of drawn butter
- 1 tablespoon of vinegar
- 1 tablespoon of lemon juice
- 2 tablespoons of chopped capers
- 2 tablespoons of chopped pickles
- 2 tablespoons of chopped olives
- 1/2 teaspoon of onion juice
- A few grains of cayenne pepper

Instructions:

1. In a saucepan, heat the drawn butter over low-medium heat until melted. Drawing the butter removes impurities and creates a rich, clear sauce.

2. Once the butter is melted, add the vinegar and lemon juice to the saucepan. The acidity from these two ingredients will provide a fresh and tangy twist to the sauce.

3. Next, add the chopped capers, pickles, and olives to the saucepan. These ingredients will provide a burst of flavor and a pleasant texture to the sauce.

4. Sprinkle in the onion juice and a few grains of cayenne pepper. The onion juice adds a mild yet distinct flavor, while the cayenne pepper adds a subtle heat.

5. Stir all the ingredients together until well-combined. Allow the sauce to simmer gently for a few minutes, allowing the flavors to meld together.

6. Once the sauce has simmered, remove it from the heat and let it cool slightly. The sauce will thicken slightly as it cools, so keep this in mind when serving.

Sauce Piquante is a versatile condiment that can be served with a variety of dishes. It pairs exceptionally well with seafood, such as grilled fish or shrimp. The tanginess of the sauce complements the natural flavors of seafood perfectly. It can also be used as a dipping sauce for appetizers like crispy calamari or as a topping for steaks and roasted chicken.

Now, let's explore a few fun facts about Sauce Piquante:

1. Sauce Piquante is often associated with Cajun and Creole cuisine. In Louisiana, Sauce Piquante takes on a spicier profile, typically incorporating ingredients like bell peppers, tomatoes, and hot peppers.

2. In the traditional French recipe, the drawn butter used in Sauce Piquante is prepared by melting butter and carefully separating the milk solids. This process results in a clarified butter with a smooth and delicate flavor.

3. The word "piquante" translates to "piercing" or "sharp" in English, perfectly describing the sauce's bold and tangy taste.

If you enjoy the taste of Sauce Piquante, you may also want to explore similar recipes from different culinary traditions:

- Salsa Picante: A spicy and tangy sauce originating from Mexico, typically made with tomatoes, chili peppers, onions, and lime juice. It adds a fiery kick to tacos, burritos, and grilled meats.

- Chimichurri: Hailing from Argentina, Chimichurri is a vibrant green sauce made with parsley, garlic, vinegar, and olive oil. It is commonly served with grilled meats and adds a fresh and herbaceous flavor.

- Romesco Sauce: A traditional Spanish sauce made with roasted red peppers, tomatoes, bread crumbs, almonds, and olive oil. It offers a smoky, slightly sweet, and nutty taste, and pairs wonderfully with grilled vegetables and seafood.

By exploring these different sauces, you can elevate your culinary adventures and discover unique flavors from around the world. So, why not give Sauce Piquante a try, or experiment with other exciting sauces, and add a new dimension of taste to your meals?

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Other Recipes from Sauces For Fish And Vegetables

Scalloped Fish, No. 2
Drawn Butter Sauce
Bearnaise Sauce
Cucumber Sauce
Sauce Hollandaise
Mustard Sauce
MaÎtre D'hÔtel Butter
Pickle Sauce
Sardellen, Or Herring Sauce
Sauce Vinaigrette
Anchovy Sauce
Sauce Piquante
Sauce Tartare
White Sauce (for Vegetables)
Cream Mustard Sauce
Curry Sauce
Spanish Sauce